Asparagus and Shrimp Wonton Soup
Ingredients
- For the soup
- 400 grams white Asparagus
- 400 grams green Asparagus
- 1 l Chicken broth
- 1 garlic clove
- 1 centimeter ginger
- soy sauce
- 2 Tbsps coarsely chopped Thai basil
- 1 Tbsp Sesame seeds
- For the dumplings
- 200 grams shrimp (raw and peeled)
- 1 chili pepper
- 1 tsp ginger (freshly grated)
- 1 tsp sesame oil
- 1 pinch sugar
- salt
- 12 Wonton wrapper
Preparation steps
For the soup: Trim woody ends off all asparagus. Peel and slice garlic and ginger. Boil both in the broth and simmer for about 10 minutes. Remove from heat and pour through a sieve.
For the wontons: Rinse shrimp, pat dry and mince. Rinse and mince chile. Combine shrimp, chile, ginger, sesame oil, sugar and salt. Lay wrappers on the work surface and place a small amount of filling in the center of each. Brush edges with water, fold over to form triangles and pinch to seal.
Chop asparagus into bite-size pieces. Put white asparagus in boiled broth and simmer for about 5 minutes. Add green asparagus and wontons to soup. Simmer for 6-8 minutes more, until wontons are done and season with soy sauce. Add Thai basil and serve sprinkled with sesame seeds.
